Dark Chocolate Chunk Pistachio Cookies Recipe

5 from 1 vote

Dark Chocolate Chunk Pistachio Cookies Recipe

Crisp and chewy, these Dark Chocolate Chunk Pistachio cookies are packed with pistachio butter, dark chocolate, vanilla bean, browned butter and topped with flecks of sea salt. Basically the best cookies ever!

Prep Time15

Cook Time10

Total Time25

Course: Cookies

Cuisine: American

Servings: cookies

Calories: 183kcal

Author: Andrea

Equipment

Ingredients

2 3/4 cup all purpose flour
1 1/4 tsp baking soda
1 tsp salt
3/4 cup unsalted butter
1/4 cup pistachio butter*
1/2 cup granulated sugar
1 1/2 cup brown sugar packed
2 tsp vanilla bean paste OR extract
2 eggs
1/2 cup pistachios roasted, chopped
2 cup chocolate chopped (I used a mix of semisweet and bittersweet)
sea salt optional

Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside.
Place 1 stick of butter in a small saucepan, set over medium heat. Heat butter until it melts, then bubbles and eventually begins to smell nutty. Whisk and swirl every few seconds until you start to see browned bits (or flecks) at the bottom, remove immediately.
In a large mixing bowl or the bowl of a stand mixer, add the remaining butter, pour the hot browned butter over top. Add the pistachio butter and sugars, beat for 2-3 minutes until light and smooth. With mixing speed on low, add the eggs one at a time until incorporated, then the vanilla.
In a large mixing bowl, whisk together flour, baking soda and salt. Turn mixing speed to low and gradually add in the dry ingredients. Beat until just combined or until a soft dough forms. Fold in the pistachios and chocolate chunks with a spatula. Now you can either bake the dough straight away, chill for 3 hours and bake, store in the refrigerator for up to 5 days or freeze it.
To bake the cookies, using a standard size cookie scoop (approximately 1.5 tbsp.) to form balls of dough. Place onto the prepared sheets, leaving at least 2 inches in between.
Place in the oven and bake for 8-10 minutes. Remove from oven when cookies are golden brown in color around the edges, sprinkle with coarse sea salt. Let cookies cool on pan for 3-4 minutes, then transfer to a wire rack to cool completely.

Notes

*I used a 6 oz. bag of roasted salted pistachios and used about half of the bag for the pistachio butter and the rest for cookies. I pulsed the pistachios in my food processor for about 2 minutes, added 1 tsp. of melted coconut oil and then pulsed for another 3-4 minutes or until it was really smooth.

-Whoa! This recipe seems tedious, I know. It's definitely worth the extra work, but if you're feeling overwhelmed, just use 1 c. (2 sticks) unsalted butter at room temperature, ditch the pistachio butter, use vanilla extract, and you should be good! They'll still taste great as long as you use chopped pistachios, chopped chocolate and a bit of salt on top (you can use kosher sea salt too)!

Nutrition